Sausage Recipes : Duck, Goose, Turkey and other Poultry

 

Duck L’orange Sausages

 

Ingredients

• 3 pounds Duck Meat
• 1 pound Pork belly, cubed
• 5 Garlic Cloves, minced
• Brown Sugar: 2 Teaspoons
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Butter, room temperature
• Ground Cloves: 1 Teaspoon
• 1 Teaspoon ground Black Pepper
• Salt: 1 Teaspoon
• 1 large Onion, thinly sliced
• 1 thin-skinned orange, sliced
• 1/2 cup Orange Juice
• 1/2 cup Honey
• 1/4 Red Wine

 

Method

Mix the duck meat with the pork belly and grind them using the grinder.

Knead the seasonings through it evenly. Put the meat mixture in a stuffer to make links. Once done, hang the sausage and let them dry.

Fry the sausage over medium heat until they turn golden brown in butter.

Serve with orange segments and shaved fennel.

 

Duck Sausages, Hunter’s Style

 

Ingredients

• 4 pounds Duck or Goose meat
• 2 pounds fatty Pork shoulder
• Salt: 2 Teaspoons
• 2 Tablespoons fresh Sage, chopped
• 2 Teaspoons Caraway seed
• 1 Tablespoon ground Black Pepper
• 1.2 cup Ice Water
• 1/2 cup Malty Beer
• Hog Casings

 

Preparation

When done, mix the meat and fat with salt and combine them with all the dry spices.

Grind the meat mixture and let them rest in a freezer for at least one hour. It is important to grind the meat twice.

Prepare some hog casing by soaking them in warm water. Freeze the meat and fat for around one hour.

Once everything is excellent and set, stuff the sausage into casings to make a continuous coil and pull off links to your preferred sizes (6-8 inches). Be sure to check for air pockets in the rings and remove them. You can use sausage pricker to puncture the air pockets.

Once done, hang your links for about 1-2 hours. After they have dried, keep them in a fridge until needed

 

Polish Duck Sausages

 

Ingredients

• 4 pounds Duck or Goose meat
• 2 pounds fatty Pork shoulder
• 2 Tablespoons Garlic, minced
• Salt: 2 Teaspoons
• 2 Teaspoons ground mustard
• 2 Teaspoons Caraway seeds
• 1 Tablespoons fresh ground Black Pepper
• 1 cup Red Wine, chilled
• 1/2 cup fresh Oregano
• Hog Casings

 

Directions

Chop the meat and fat into chunks and freeze them for about one hour.

Mix the salts with the remaining ingredients except for the wine and caraway seeds and combine them with meat and fat and let them rest in the fridge for another hour.

Take some hog casings and set them in a bowl containing warm water.

Meanwhile, grind the meat and fat twice to have a fine texture. Freeze the meat mixture for 30-45 minutes in the fridge.

Add caraway and wine to the mixture and mix gently but thoroughly using a Kitchenaid for about 60-90 seconds.

Once done, stuff the sausage into casings using your stuffer. It is good to fill the whole housing before start making links.

Hang the sausage for about 4-5 hours. Check for any stubborn air pockets and punch them with either a needle if found.

Once the sausages have dried, keep them in a fridge until needed.

 

Toulouse Sausage With Duck or Goose

 

Ingredients

• 3 pounds Duck or Goose meat
• 1 1/2 pounds fatty Pork belly or Pork shoulder
• 2 Tablespoons Salt
• 2 Tablespoons fresh Garlic, chopped
• Ground Black Pepper: 2 Tablespoons
• 1 Teaspoon Nutmeg, freshly grated
• 1/2 cup White Wine, chilled
• Hog Casings

 

Instruction

Cut the meat and fat into about 1-inch chunks, then add the Garlic and all the spices to the meat and fat.

Put the meat and fat in a freezer and chill them for at least one hour.

Grind through your meat until obtaining a fine texture.

Add the wine and mix for about 60-90 seconds.

After mixing them well, put back in the fridge for about 30-40 minutes.

Meanwhile, set some hog casings in a bowl containing warm water.

Once everything is done, stuff the sausage into the casings making 6-8 inch size links.

Hang the sausage until they dried. Put in the fridge until needed.

 

Smoked Canada Goose Sausage

 

Ingredients

• 2 pounds Goose meat
• 1 pound Pork Backfat
• 2 Tablespoon fresh Rosemary, minced
• 4 Cloves Garlic, minced
• 1 Teaspoon dried Marjoram
• 1 pound fatty Pork belly
• Salt: 1 Teaspoon
• 1 Teaspoon Mustard Powder
• 1/4 cup Red Wine or Ice Water
• 1/4 Coriander

 

Method

Grind up the meat together with the pork fat at least two times. Toss in pepper, rosemary, marjoram, garlic, and salt. Mix them well.

Freeze the mixture for about one hour. As you wait for your meat to be cold, soak hog casings in warm water.

Put the meat mixture into a large bowl and add the wine and mix them thoroughly up to one minute.

Keep the meat back in the fridge for about 30-45 minutes as you set the stuffer ready.

Once everything is done, stuff the meat making links of your desired shapes. When you are done, hang for at least an hour in a cold room and let it dry off.

Once they have dried, they are ready to cook, or you can put them in a fridge until needed.

 

Duck Mortadella Sausage

 

Ingredient

• 3 pounds Duck Meat
• 1/2 pounds Duck skin
• 1/4 pounds Duck fat, rendered
• 1/2 Teaspoon Black Pepper
• Teaspoon Paprika smoked: 1/2 Teaspoon
• 1/2 cup dry Milk Powder
• 1 Tablespoon Salt
• Garlic Powder: 1 Teaspoon
• 1 Teaspoon dried Marjoram
• 2 Teaspoons sweet Paprika
• 2 Teaspoons ground Coriander
• Hog Casings

 

Preparation

Soak some hog casings in a bowl of warm water. Once they are soft, run water through the casings to check for leaks.

Chop the meat and the skin into chunks so that they are easy to grind. Once done, mix them and freeze it in a freezer for about one hour.

Grind the mixture until obtaining fine texture. Combine the meat mixture with the remaining spices.

Put the mixture into the sausage stuffer and stuff your casings. Run the stuffer as you tie off links at whatever interval you want (preferably 6-8 inches size).

Once you complete, hang your sausages in a cool place and let them dry for about 4-5 hours.

Keep them in a fridge until needed.

 

Pheasant Sausages

 

Ingredients

• 4 pounds Pheasant meat, or use chicken or turkey
• 1 pound Pork Fat
• 2 Tablespoons Salt
• 1 Tablespoon cracked Black Pepper
• 1/4 cup fresh Oregano, chopped
• 1/2 Teaspoon Fennel Seed
• 1/2 cup Madeira Wine or Marsala
• Grated zest of a lemon
• 4 Cloves fresh Garlic, minced

 

Directions

Chill the meat in a freezer for an hour.

Take some hog casings and soak them in a bowl of warm water.

Chop the meat and fat into chunks, mix the salt, and keep it in a fridge for an hour or overnight if you like. This helps the flesh to bind.

When you are ready to grind your meat, add fennel seeds and black pepper to the meat and mix them well with your clean hands. Once done, rub the meat to fine texture.

Chill the meat for another 30-45 minutes. Add the wine and lemon zest to the meat and mix thoroughly using KitchenAid for about 60-90 seconds.

Once the mixture bind well, put them back in the fridge and let them rest for around 30 minutes.

Hang the sausages in a cool place for an hour or overnight in a refrigerator. Check for air pockets and use a sterilized needle to punch them.

After the sausages have dried a bit, keep them in the fridge until needed.

 

Making sausage recipes using a sausage stuffer is even fun and easy. Get your favorite recipe above and enjoy making your sausage.